Honey Skirt Steak Appetizer with Horsey Sauce

Honey Skirt Steak Appetizer with Horsey Sauce

by Dustin Simmmons 2 years ago
3.5 (4)
5 minutes
109.6 kcal
8.2 g carbs
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Description

Every time I serve this, I get phone calls asking for the recipe. So here is the secret to my famous Honey Skirt Steak for all of those that have asked. Told you it is easy! A great before-dinner treat or side dish. If done right, this will blow your socks off. The skirt will have a honey glaze complemented with a nice horseradish sauce. Very easy, very fast, and a load of complements to follows. Horsey Sauce is to your preferred taste. I prefer to cut the horseradish with mayo instead of sour cream - I like a sharper flavor to my sauce. Sour cream could be used, of course.

Ingredients
  • 1 (1/2 pound) trimmed beef skirt steak
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 tablespoons honey, or to taste - divided
  • 2 tablespoons prepared horseradish
  • 2 tablespoons mayonnaise
  • ½ teaspoon Worcestershire sauce
Directions
  1. 1. Pound skirt steak briefly on each side with the textured side of a meat mallet.
  2. 2. Cut a piece of parchment twice as long as the skirt steak; place steak on top half of the paper. Rub top of steak with 1 teaspoon salt and 1/2 teaspoon black pepper; drizzle 1 tablespoon honey in an S-shaped line down the top of the steak.
  3. 3. Fold bottom of the parchment paper up over the steak; flip steak over and peel the parchment paper from the unseasoned side of steak. Repeat seasoning with remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 more tablespoon honey.
  4. 4. Fold parchment paper tightly around steak, folding the edges over several times so honey can't leak out. Place wrapped steak in a resealable plastic bag. Refrigerate 8 hours to overnight.
  5. 5. Preheat outdoor grill for high heat and lightly oil the grate.
  6. 6. Lay steak on the hot grill; grill for 1 minute, then use tongs to flip steak and move to another area of the hot grate. Continue flipping and moving the steak at 1-minute intervals until the steak is very well seared on both sides, 4 to 5 minutes in all. Inside of meat should still be pink.
  7. 7. Remove steak and wrap in aluminum foil; let rest 5 to 10 minutes before cutting the steak diagonally across the grain into 1/2-inch strips.
  8. 8. Mix horseradish, mayonnaise, and Worcestershire sauce in a bowl; serve as dipping sauce with steak.
Nutrition Facts
serving: 5 servings
calories: 109.6 kcal
carbohydrates: 8.2 g
protein: 5.6 g
saturated fat: 1.4 g
cholesterol: 12.2 mg
sodium: 997 mg
fiber: 0.3 g
sugar: 7.5 g